Wednesday, June 15, 2016

shrimp tomato and spinach pasta in garlic butter sauce... 25 minutes

the goods:

1 pound fresh shrimp, shelled and deveined
5 plum tomatoes, chopped
3 cups fresh baby spinach, stems removed
5 garlic cloves, minced, divided
4 tablespoons butter
1 tablespoon olive oil
1/2 lemon
1/2 teaspoon crushed red pepper
paprika, to taste
10 ounces fettuccine noodles
1/2 cup grated parmesan

In a large pot of salted boiling water, cook fettuccine according to package instructions.
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil to pan. Once butter is melted, add shrimp and half the minced garlic. Season shrimp with paprika and salt. Cook for 1-2 minutes, then flip and cook for another minute, until pink. Add tomatoes, spinach and remaining garlic to pan. Add crushed red pepper and stir to combine. Continue stirring until spinach is wilted. Drain pasta and add to skillet along with 3 tablespoons butter and a squeeze of fresh lemon juice. Season with salt and using tongs, toss pasta with sauce and shrimp to incorporate fully. Sprinkle with parmesan and serve.

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